Project Sheet Monday & ONLINE EXTRAVAGANZA!!!
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GHIRARDELLI TREAT HOLDER
- Stamp Sets: Cookie Cutter Christmas Bundle (143493 photopolymer)
- Inks: Real Red (126949), Soft Suede (126978)
- Paper: Candy Cane Lane DSP (141981), Crumb Cake (120953), Whisper White (100730)
- Other: Scallop Tag Topper Punch (133324), Simply Scored (122334), Candy Cane Lane Baker’s Twine (141983), 5/8” Real Red Stitched Edge Ribbon (141984), Stampin’ Dimensionals (104430), Glue Dots (103683), SNAIL (104332), Ghirardelli Peppermint Bark Chocolate
Crumb Cake: 6-1/2” x 2”
Candy Cane Lane DSP: 1-3/4" x 2-1/4"
Whisper White scrap to stamp and punch gingerbread and bow tie
- Score along the 6-1/2" side of the Crumb Cake piece at the 3-1/8" and 3-3/8" marks.
- Punch both ends with the Scallop Tag Topper Punch.
- Adhere the Candy Cane Lane DSP to the front of the chocolate holder.
- Stamp the Cookie Cutter Christmas gingerbread man in Soft Suede ink onto Whisper White scrap card stock.
- Stamp the Cookie Cutter Christmas bow tie in Real Red onto scrap Whisper White.
- Punch out both stamped images with the Cookie Cutter Builder Punch.
- Pop up the gingerbread with Dimensionals onto the front of the treat holder.
- Adhere bow tie with a Glue Dot.
- Thread a 7” piece of the Real Red Stitched Edge Ribbon through the tag tops.
- Tie Candy Cane Lane Baker’s Twine into a bow around the ribbon.
- Add Ghirardelli Chocolate square…Peppermint Bark flavor matches it perfectly! Yum!
PRINT IT OUT HERE:
Download Project Sheet - Treat Holder
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